Skip navigation
Soup TIPS:

Soup TIPS:

  • Crumbs from a few gingersnap cookies can add an interesting flavor nuance to savory meat soups and stews, and also act as a thickening agent.

  • Compact pasta shapes like ditali (tiny macaroni), orzo, radiatore and rotini do better than noodle-style pastas in soups.

  • The cooking liquid from vegetables and meats can be saved and used as a nutritious base.

  • Acidic ingredients like tomatoes, lemon juice or wine can help prevent curdling when working with milk-based mixtures.

  • If you've added too much garlic to a soup, a bit of parsley placed in a tea infuser or a tied cheesecloth bag and simmered for 10 minutes can help.

  • You can liven up leftover soup by stirring in some fresh herbs just before serving.
    -tips from The New Food Lover's Tiptionary by Sharon Tyler Herbst

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.